Couscous with Sugar Snap Peas, Asparagus and Mint

By davidv

Light and fresh, this couscous recipe makes a tasty spring side dish. To store fresh mint, place mint, stems down, in a glass of water and cover leaves with a plastic bag. Keep in the refrigerator for up to a week.

Ingredients

• Ingredients:
• 4 Tbsp. extra virgin olive oil, divided
• 2 Tbsp. fresh lemon juice
• 2 large garlic cloves, minced and divided
• 1/2 tsp. finely grated lemon peel
• 1-1/3 cups Israeli couscous (6 - 7 oz.)
• 1-3/4 cups (or more) vegetable broth
• 14 oz. slender asparagus spears, trimmed and cut diagonally into 3/4-inch pieces
• 8 oz. sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces
• 1 cup shelled fresh green peas or thawed frozen peas
• 1/3 cup chopped fresh mint
• 1/2 cup finely grated Parmesan cheese
• Salt and pepper to your taste

Preparation

Step 1

Directions:

Whisk 2 Tbsp. oil, lemon juice, 1 garlic clove, lemon peel, salt, and pepper in small bowl, and set aside.

Heat 1 Tbsp. oil in a 2-qt. saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of the couscous is golden brown, about 5 minutes. Add 1-3/4 cups broth, increase heat, and bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes. If the couscous is too dry, add more broth 1 Tbsp. at a time.

Meanwhile, heat the remaining 1 Tbsp. oil in a heavy, large nonstick skillet over high heat. Add the asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper, and sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.

Add couscous to the bowl with vegetables and drizzle the dressing over the mixture. Toss in the mint and cheese, and season with salt and pepper to taste.